Fun Grill and Sizzle
Beach party, picnic or just a simple get-together at home will never feel complete unless you mount gas grills on one side and start grilling your favorite fish or meat. Just the aroma of smoked fish can confer you a festive mood. In fact, it can afterwards drag you to a luscious and appetizing meal. The festive mood will be contagious and the fun will linger.
Isn’t it amazing how a simple grilling session on your front yard can trigger delightful bond and overwhelming fun? People, by nature, longs for fun and excitement. Nobody wants to sulk in one corner all the time. He sure wants to take a break and enjoy.
Every person deserves to be happy. Moreover, if you are throwing a bashing small shindig, pool party or a simple gathering, let your guests enjoy to the fullest by preparing them their favorite entertainment and foods.
For sure, just every one likes grilled foods. In order to enjoy the gathering be sure to have gas grills around.
Gas grills have metal box. At the bottom of the box, there are tube-shaped liquid propane burners which are responsible in providing the grills with fuel. Traditionally, propane or natural gas fuel the gas grills. With them, grilling is made faster and easier.
The gas grills’ burners are topped by warming the exterior of the metal bars, ceramics and lava rocks.
Modern day gas grills are more beneficial. If you want fast pre-heating, gas grills will help you do it pretty fast. Fast in the sense that it can preheat in a matter of 10 to 15 minutes.
Second benefit is its longevity compared to charcoal. One 20-pound tank can last up to 14 hours. You will no longer fret about running short of charcoal. Propane tank is more reliable, that is.
If you are worrying about the mess of grilling, worry no more. Since, gas grills do not use fire starters or charcoal, mess will be out of the situation.
Grass grills use multiple burners. They are especially designed to give superior heat control to secure easy grilling.
If you are contemplating of purchasing gas grills, here are the considerations that you have to take note of:
- Consider having stainless steel, cast aluminum or porcelain-coated steel for a solid gas grill construction.
- It is vital to have a built-in thermometer to check the grill temperature.
- Lava rock system is also good in collecting grease that can result to flare-ups. Try to look for them in the gas grill that you are to purchase.
- For easy and safe gas grill lighting, be sure to have a push-button ignition.
- To monitor fuel levels your gas grill must have gas gauge.
- If you can have three burners that can work separately, the better. This will give you flexibility when it comes to controlling heat.
- For easy cleaning, the best gas grill material will be stainless steel or porcelain.
Aside from the aforementioned features, you can also incorporate rotisserie or smoker box, side burners, additional outer shelving or work space and removable secondary grill racks.
In order to have a long-lasting gas grill, maintenance is a must. Regularly check on grease catch pan so as not to create flare-ups. Check for leaks, cracks and holes. Finally, be sure to detach tanks from gas grills and keep them out-of-doors.
Planning a BBQ Clambake Party
Barbeques are popular for events such as the 4th of July, birthday parties, receptions, and going away parties. No matter why you have decided to plan a barbeque party, the memories that will come from it are sure to stick with your guests for many years to come, provided that you plan ahead. Alternatively, a new popular type of barbeque is a barbeque clambake. Clambakes are typically held in a pit on the beach, but if a beach is not available, you may want to consider holding your clambake right from your grill.
1. First, no barbeque would be complete without guests. Plan ahead of time, checking with your potential guest for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to far as long as you everyone enough advanced notice. Remember that not everyone will be able to come, no matter how much notice you give them, so do not get discouraged if you do not get as many RSVPs as your originally hoped for.
2. Be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.
3. You will need to purchase the items for your clambake. The traditional items you will need is Clams still in the shell, seawater(if available), corn still in the husk, and potatoes.
Side dishes can also be bought, but are not necessary since the potatoes and corn can act as such. If you feel that you need other side dishes, the simplest approach to side dishes is chips and dip. Chips and dip do not require any cooking on your part, and will still be loved by the majority of your guests.
4. Depending on the theme of your party, you may or may not want to purchase decorations. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you may even consider adding some sand.
5. The day before you party, you will want to make sure to thaw, prepare, and marinate the meat you will be cooking. Store the meat stored away, soaking up the marinate until it is time for it to go on the grill. Prepare any side dishes that you can ahead of time.
6. The day of the party, get up early and start preparing for it. You do not want your guest arriving while you are still cooking or hanging decorations. It should only take you a few hours at most to prepare the area in which you will be having the party, but the reactions from your guest will probably seem as if you have been planning this for weeks.
Place your clambake on the grill, layering your already cooked potatoes, corn still in the husk, and your clams on the grill. Then grill these until the corn and clams are complete.
Depending on the time in which your guests arrive, you may want to include you guests in the actual cooking of the clambake. Enjoying a few drinks around the pit or stove will not only give you time to gather and converse, but will also make your guests hungry, as they smell the wonderful aroma coming from the steaming or boiling vegetables and clams.
Say ‘Cheers’ to Grilling And Good Wine
Most Americans would agree that nothing beats a perfectly grilled steak, a tender pork loin or a delicious cut of lamb – especially when paired with just the right glass of full-bodied wine.
Australians also share a genuine passion for barbecuing. While the folks down under are reaching for their “shrimp on the barbie” or their pork, ribs or steak, they also tend to reach for their favorite glass of wine. Quite often, that wine will be a Shiraz, the hallmark grape of Australia. Shiraz, with its rich fruit character, seems perfectly suited to take on any of the big, bold tastes coming off the grill.
One Australian winery in particular has long been acknowledged for making approachable, award-winning Shiraz wines that are right for any time of the year, but are especially in season when it’s time to fire up the grill. The Wyndham Estate winery, located in Australia’s famed Hunter Valley winegrowing region, is known throughout the world as “the place where Australian Shiraz began.”
The following recipe is an example of the kind of entrée that pairs well with a full-bodied Shiraz, like Wyndham Estate’s Bin 555. Wyndham Estate wines are available nationally and imported by Pernod Ricard USA.
BARBECUED BUTTERFLIED LAMB WITH MINT
- 1 (5- to 6-pound) leg of lamb, boned and trimmed
- 3/4 cup balsamic vinegar
- 1/3 cup mint jelly
- 1/3 cup minced fresh mint leaves (keep a few leaves for decoration)
- Salt
- Pepper
In a 1 1/2 quart pan over medium heat, bring to a boil the vinegar and mint jelly. Stir in mint leaves and pour evenly over lamb. Cover and chill 2 hours or up to a day, turning meat over occasionally.
Barbecue over medium heat, turning meat to brown evenly; baste with marinade. For rare meat, cook about 40 minutes or until thermometer reads 140 degrees in thickest area of meat. Rest cooked lamb for 5 to 10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with salt and pepper. – NU
